These flavorful Slow Cooker Ribs turn out perfectly every time! The secret is coating them in a homemade dry rub, slathering them in sticky-sweet barbecue sauce, and slowly cooking them until they are so tender that the meat falls off the bone. They’re perfect for busy weeknight dinners any time of year!
Top cooking tip – For guaranteed fall-off-the-bone tender slow cooker baby back ribs, remove the membrane from the back of the ribs before cooking. It takes just a minute and guarantees better flavor and a more tender texture.
About This Slow Cooker Pork Ribs Recipe
These slow-cooker pork ribs are the easiest (and best!) pork ribs you will ever make. So what’s the secret? That’s simple – layers of flavor and super low cooking. Cleanup is a breeze, and leftovers (if you have any) are delicious days later. I enjoy making this recipe with my homemade BBQ sauce, but feel free to use your favorite store-bought sauce. I highly recommend serving your ribs with sides like creamy potato salad, sweet cornbread, and baked beans.
- Yield: Four pounds of baby back ribs has 6-8 servings. Serving size will vary depending on appetites and sides.
- Type of Ribs: Baby back and pork spare ribs can be used in this recipe. Learn more about their differences below.
- Difficulty Level: So easy! Just 10 minutes of prep, and the slow cooker does the rest.
- The BBQ Sauce: Use my homemade BBQ sauce recipe for the best flavor. It’s thick, sweet, and tangy, perfect for lip-smacking delicious ribs.
Table of Contents
How to Cook Ribs in the Slow Cooker
You’ll find the complete recipe (with step-by-step images) in the recipe card at the bottom of this page. You can use the “Jump to Recipe” button to get there. First, let’s go over the basics:
Jump to Recipe- Prepare the ribs – Remove the membrane from the back of the ribs and cut the rack into sections if needed.
- Season – Rub Dijon mustard over the ribs and coat with the dry rub.
- Slow cook – Place ribs in the slow cooker, pour 1.5 cups of BBQ sauce over them and cook on LOW for 6–8 hours (or HIGH for 4–5 hours).
- Serve – Let them rest for 5 minutes, slice, and enjoy with extra BBQ sauce!
How to Remove the Membrane from Baby Back Ribs
Depending on where you purchase them, some ribs may still have the white, shiny membrane of connective tissue, called the silver skin, on the bone side. It’s super easy to remove. Here’s how:
- Locate the membrane – Place the ribs so the bone side faces up. You’ll notice a thin, shiny, white layer covering the bones.
- Loosen an edge – Use a butter knife (or your fingers) to lift a corner of the membrane from one end of the rack. Tip-It’s usually easiest near a bone!
- Pull – Grab the loosened end with a paper towel and pull it off in one slow, steady motion. If it tears, that’s okay. Just repeat until it’s removed entirely.
About the Ingredients
Below are notes and possible substitutions for the ingredients in this Slow Cooker Ribs Recipe. You can find the printable recipe with measurements in the recipe card at the bottom of this page.
Baby Back Pork Ribs: This recipe is made with baby back pork ribs. Baby back ribs come from the upper back, near the spine and loin. They are leaner, smaller, and more tender (compared to spare ribs) and typically include 11-13 ribs per rack (1.5–2 pounds per rack). They are mild, tender, and super juicy. You can easily make this recipe with pork spare ribs if baby back ribs are unavailable. Spare ribs are bigger, meatier, and slightly tougher, with about 11-13 ribs per pack (2.5-4 pounds per pack).
Dijon Mustard: A thin coating of Dijon mustard helps the seasoning stick to the ribs. Substitutes include yellow mustard (less tangy) or spicy brown mustard (bolder and spicier flavor).
Simple Dry Rub: This recipe includes a simple dry rub made with brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. It’s a classic sweet and savory BBQ rub that pairs perfectly with the juicy ribs and tangy BBQ sauce.
BBQ Sauce: The BBQ sauce is the “liquid” for this slow cooker recipe. You can use your favorite smoky, sweet, or tangy store-bought sauce or try my homemade BBQ sauce recipe.
What to Serve with Slow Cooker Ribs
To complement your slow-cooker ribs, pair them with classic BBQ sides like creamy coleslaw (for crunch), potato salad or macaroni salad (for creaminess), and baked beans (for smokiness). Sweeter sides like corn on the cob and cornbread are a delicious contrast to the predominantly savory flavors from the ribs. If you’re craving something indulgent and comforting, definitely consider serving mac and cheese or creamy mashed potatoes. To tie it all together, serve your ribs with a light and fresh salad like this balsamic tomato basil salad, classic wedge salad, or bowtie pasta salad with fresh veggies.
Storing and Freezing Tips
- To store leftover BBQ ribs, let them cool to room temperature, then place them in an airtight container or wrap them tightly in foil. Refrigerate for up to 4 days. For the best results, keep any extra BBQ sauce separate.
- To freeze leftover cooked ribs, wrap them tightly in foil, then place them in a freezer-safe bag or container. Store for up to 3 months. Let them thaw in the refrigerator overnight before reheating.
- Reheat leftover BBQ ribs in a 350°F (175°C) oven for about 15 minutes, brushing with extra BBQ sauce if needed. You can also microwave them in 30-second intervals, though this may dry them out.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Slow Cooker Baby Back Ribs Recipe
Equipment
Ingredients
- 1 (3-5 pound) rack baby back ribs - OR, 2 (1½-2½ pound) racks
- 3 tablespoon light or dark brown sugar - packed
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½-1 teaspoon black pepper
- 2 tablespoon Dijon mustard
- 1½ cups BBQ Sauce - homemade or store-bought, plus more for serving
Instructions
- Remove the membrane. Place the ribs so the bone side faces up. Use a butter knife (or your fingers) to lift a corner of the membrane from one end of the rack. Grab the loosened end with a paper towel and pull it off in one slow, steady motion.
- Cut the rack and pat them dry. If your rack is too large to fit in your slow cooker, cut it into 2-3 sections to fit. Pat both sides dry with paper towels.
- Mix the dry rub. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Coat with Dijon mustard. Use a pastry brush to rub the Dijon mustard over both sides of the ribs (the mustard helps the seasoning stick).
- Apply the rub. Generously season both sides of the ribs with the seasoning mix.
- Arrange in the slow cooker. Spread ¼ cup of barbecue sauce in a 6-quart (or larger) slow cooker and arrange the ribs to fit. Top with the remaining BBQ sauce.
- Cook on low or high. For fall-off-the-bone ribs, cook on LOW for 6-8 hours or HIGH for 4-5 hours (still tender but slightly firm). If possible, baste the ribs with the BBQ sauce every 2-3 hours.
- Broil (Optional): Carefully remove the ribs from the slow cooker and place them on a foil-lined baking sheet. Brush with additional BBQ sauce and broil on high for 3 minutes, until caramelized and slightly charred.
- Rest and Serve. Let the ribs rest for 5 minutes, then slice between the bones. Serve with extra BBQ sauce if desired.
Jessica’s Notes
- For the most tender ribs, cook on LOW for 6–8 hours. If you’re short on time, HIGH for 4–5 hours will work, but low heat is best.
- Ribs: I prefer this recipe with baby back ribs, but pork spare ribs will also work.
- Two racks of ribs, approximately 5 pounds total, will fit in a 6-quart slow cooker. However, it’s best not to overcrowd the slow cooker.
- Make-Ahead: The ribs can be prepped, coated in the spice rub, and refrigerated for up to 24 hours before cooking.
- Storage: Cool to room temperature, then place them in an airtight container or wrap them tightly in foil. Refrigerate for up to 4 days.
- Freezing: Wrap them tightly in foil, then place them in a freezer-safe bag or container. Store for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat leftovers in a 350°F (175°C) oven for about 15 minutes, brushing with extra BBQ sauce if needed. You can also microwave them in 30-second intervals, though this may dry them out.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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